Do you have an idea why do pro chefs and cooks truss a chicken? Do you ask yourself why do we need to bind a chicken and do all that criss-crossing motion with a twine? Chefs and cooks in professional kitchens truss a chicken or turkey to maintain its shape together better and for the bird to cook more evenly. In addition to that, it makes for a nicer looking bird and one that is easier to carve.
A bird can be trussed whether you are going to stuff it or not. However, it is probably best not to truss chicken, as it is smaller in size and will most likely maintain its shape. This way, the lighter and darker meats will cook more evenly. On the other hand, with a larger bird, such as a turkey, it is better to truss it. If you do intend on stuffing the bird, make sure it has been thoroughly cleaned beforehand and then insert the stuffing into the cavities before you actually truss the bird. Trussing will ensure that the stuffing does not fall out during cooking.
There are plenty of ways people truss a bird, and some get rather complicated! To me, this way is the easiest! We are going to demonstrate it on a chicken, you can do the same method on a turkey or a bigger bird. But do remember, this is just a basic step-by-step guide. Do what feels right for you, you may find it easier to tie if you wrap the twine around the feet several times. You are basically just trying to tighten it all together, so use this as a guide and adapt a method that works for yourself.
For you to start you'll, get some twine and cut about two arm's length long and get some water on a bowl to soak it in; set it aside. While that is soaking, rinse the bird well, inside and out, and set it in the roasting pan, or on a tray or platter to avoid transferring any juices to your cutting board or counter top. Pat dry with paper towels until the chicken is thoroughly dried. Season the inside cavity with desired herbs and aromatics.
1. Before trussing a chicken, the chicken wings need to be removed remove its wings. With the use of a sharp knife, cut the wings between the joint where they meet the chicken's arms. Make sure to really feel for the spot between the joints as you shouldn't feel any resistance, your knife should separate the wings with ease. Save those wings for a later recipe, or for some chicken broth. If you're not a stickler for presentation you can leave the wings intact and proceed as follows
2. To make carving easier, the wishbone can be removed by cutting it out with a sharp narrow-bladed knife, before you are ready to truss the bird, although again, this is entirely optional. To remove the wishbone, run your fingers along the breast until you find the bone. Then, using the knife, cut along the top edge and along both sides of the wishbone. Gently hold the wishbone with your fingers and pull it free from the bird.
3. For trussing, use a string that is approximately 4 to 5 times the length of the chicken. With the bird on its back (tail away from you), place the middle of the string under the tail, bring both sides up and cross over the top of the tail. Wrap each the strings around the end of each drumstick and pull to draw the legs together, crossing strings over each other again.
4. Flip the bird over so the backside is up, with neck away from you. Pull strings up over the thighs and wrapping around the upper wings, catching the tips of the wings in the loop. The string is wrapped around the wing, close to the body and then both ends are brought to the upper side. If there is a flap of skin at the neck, it is folded up and the two strings are tied over it.
5. A chicken does not have to be trussed before it is roasted. When a chicken is trussed you may encounter a problem with the white and dark meat obtaining the proper doneness. It takes longer for the dark meat in the inner thigh area to reach its proper doneness when it is trussed, which should be 175°F to 180°F. When the dark meat is cooked until it reaches the appropriate temperature, the white meat will many times be too dry. If it is important that the bird keeps its shape while roasting, it is best to truss it. If it isn't important that it to keeps its shape, it is generally better not to truss the chicken, because the white and dark meat will cook more evenly.
6. Do not forget to remove all trussing before you are ready to serve.
Kabob for better grilling.Instead of throwing a piece of meat or fish on the grill, consider Kabobs. Why? Kabobs are easy for your family and friends to eat with one hand at a casual barbecue, but elegant enough for a more formal dinner of barbecue. Served as an appetizer or main course, they are infallible to please the crowds.
1. Meats, fruits and vegetables should be cut into 1-inch cubes thick. This allows ingredients to cook more evenly.
2. If you use minced meat, do not put too much because it may detach while cooking. By your Kabob in the refrigerator two hours before cooking, you will enable any seasoning not only to penetrate the meat well, but it will also help the meat to hold up well.
3. If you use metal skewers, take precautions as they will be extremely hot. Use your BBQ tongs to turn it, or buy a basket metal skewers.
4. If using wooden skewers, be sure to soak at least 30 minutes before cooking time. This will prevent them from burning.
5. For maximum flavor, marinate the meat try for at least 30 minutes, but preferably overnight. Although you can use any remaining sauce to baste meat, it is suggest you double the amount of marinade and serve one of the marinade for basting the meat pots and reserve the other, which has not been in contact with raw meat, for dipping.
6. Meat is best sealed with Kabobs, otherwise it will start to separate during cooking.
7. Make sure all the extra ingredients - such as onions, garlic, and fresh herbs - are finely ground before being added to the ground beef.
8. Mix ground beef with the additional ingredients with your hands until combined. Be careful of too much meat.
9. Wet your hands and form the beef balls. After about six or seven bullets per pound of meat.
10. Throw the balls into elongated strands.
11. Thread the meat onto stainless steel skewers. If you only have a thin skewers, thread the meat onto two parallel skewers placed about 1/4 inch apart. Leave an inch or two between the meatballs for even cooking.
12. Press firmly meat on the Kabobs with your fingers. Seal meat well at each end of the oblong ball with your thumb and forefinger.
13. Cook on the grill according to the recipe, turning frequently to ensure even cooking. Carefully turn it to prevent the meat from falling. If the meat is starting to loosen, press back into place with your fingers.
You know what’s even better than grilling on a pile of hot coals under the sun with friends and family? The answer is doing all that, but on a barrel grill you handcrafted yourself.
I’d never even considered trying to build my own grill before but having read articles about homemade barrel grills and how much fun was to be had not just creating my own DIY masterpiece, but also achieving the amazing tastes that come with classics like pork barrel bbq, I’ve decided to give it a shot.
I consider myself a DIY handy person. I don’t shy away from picking up the tape measure and grinder when needed, so this is something that I’m really looking forward to sinking my saw’s teeth into!
First off, you’re going to need a 55 gallon metal barrel which are actually a lot easier to get hold of than you might have expected (http://ebay.to/1blBqDd)
Now for the base, it’s time to get creative. For me, I will be using some old plywood that I have in the garage around with some steel foundation poles that have been laying round the back of the house for longer than I’d like to admit- I knew they’d come in handy!
In truth, your own judgement will be the best way to decide what’s going to be best for your homemade barrel grills. There’s no need to go out and buy expensive materials if you’ve got something laying around out back that does the job well enough.
We’re going to start by creating the opening in the barrel. I’ve seen a couple of different ways of doing this but in my opinion, I want to try and keep as much of the barrel intact so that there is no strength lost and less chance of it flexing during transportation.
Photo attribution Pinterest.com
If you take the barrel so it’s resting on one of the circular ends, you can mark out one quarter of the circumference and then using a spirit level, mark along the body of the barrel in correspondence to where your marking are. This way, you can see how much of the metal you’re going to grind off in order to make an opening.
Using a grinder, carefully and slowly work along the markings until you’ve lost a quarter of the barrel’s body like in the picture above.
Next, you’re going to have to give it a good scrub. Don’t hold back and make sure you get in everywhere. A deep soapy clean is needed just to take out anything nasty hidden in there. As long as the surface is clean that’s good enough for now, after the build is done, we’ll be creating a fire in there anyway to burn off any lurking hazards.
Now we need to create the stand. This is where you’ll have to get imaginative as there’s a few different ways of doing this and your materials will ultimately dictate the stand that you end up with.
This is the stand I’ve decided to go for. It’s simple but sturdy; great for weekend getaways as the wood doesn’t have as much weight as it would if was using more metal.
Photo attribution: Instructables.com
If you haven’t got any wood to act as support, then metal poles or strips are just as good.
The main thing is to have 2x poles that are just slightly longer than the length of the barrel and then 4x poles that are around a meter long; unless the chief griller is either a little shorter or a little taller. If this is the case, then choose the length of the legs wisely. Then you’ll need two support trusses to keep the legs together if you’re not using wood. If you are using wood, then don’t worry about this for now, we’ll get on to that part shortly.
The poles are attached to one another with a long bolt through, then washer and finally bolt. Drill carefully into the metal and always use a cobalt or titanium drill bit to ensure you don’t break your drill. The barrel supporting poles go on the inside of the legs, right at the top.
Be sure to measure and then measure again the width of the barrel before you cut any poles or wood to hold the two uprights together. If you’re using poles to connect the two, then attach the connecting poles across about halfway down the legs.
If you’re using wood, then you’ll need the jigsaw in order to cut holes like in the picture above for the poles to slide into. The wood can be slid up the poles from underneath and then rested on u bolts brackets so that they don’t move around and ensure the whole structure is solid.
Now we’re going to be drilling and setting the holes for the grill grates as well as the hinges for the lid. Using the same drill as you did for the poles, carefully go about drilling and making holes like in the picture below that makes a much better job of instructing than I ever could with words!
Photo attribution: Instructables.com
Now it’s time to sit the empty barrel on top of your frame and make sure your measurements and cuts were correct. Also, test the stability of the frame with a little weight in the barrel and a rock on all four legs to make sure that your great outdoor grill isn’t going anywhere once grilling classic outdoor grilling recipes.
Once everything seems sturdy enough and you’re happy with how it feels, it’s time to burn out the insides of the barrel by lighting a fire with some charcoal on the insides. Be sure to let that burn out fully as you’ll be getting rid of any still-existing toxins that are definitely not welcomed once you start cooking on your homemade barrel grill!
Finally, the last bit! This bit is the cool bit too. Now you can paint the grill to whatever you want. Just be sure to use a high heat resistant paint otherwise it won’t last very long once you get the grill grilling in your outside barrel grill!
And that’s it! Now that you’ve got yourself an awesome outdoor barrel grill, you’re set for your pit master style grill up!
Be sure to get the beers on ice nice and early, and don’t forget to invite lots of people over to christen your backyard barbecue beast!
This is a question we get a lot from our customers so I wanted to address it here on the blog.
Many people take a strong stance that they only want to support American Made products. We support this stance 100% but also want you to know that there are more pieces to the puzzle.
When I started Cave Tools in 2013, the first product we launched was a grill brush. I took my designs to 6 different manufacturers in the US because I wanted Cave Tools to be completely made in the USA. What I found out was nobody could produce our grill brush according to our specifications, let alone produce it within even a reasonable dollar amount compared to China.
So we ended up going to China to manufacture our grill brush. Not because of profit envy and cost cutting, but because we had to. Whether we like it or not, when it comes time for the average consumer to pull out there credit card, a $3-4 price difference on a comparable product outweighs for most people the benefit of supporting American Made Products. That’s just the way it is.
But Manufacturing Is Only 1 Small Piece of the Business
Since starting Cave Tools in 2013, we have gone on to hire US based accountants and lawyers. We’ve also had 4 college interns (2 from Penn State, my alma matter ;) work for us and learn core marketing skills. Skills they used to go on and get American based jobs with. We’re constantly adding to our team and expect to employ many more Americans in the future!
If we never started manufacturing overseas, we never would have been able to grow and help support so many more US based people. It wouldn’t have been possible.
We also never would have gotten to the point where we are able to make our charcoal grills 100% in the USA. Even down to the tiny little pieces of rubber which are also sourced domestically.
So yes, some of our products are manufactured in China, but some of our other products are also made in the USA. And we’ll continue to put our best efforts forward to ensure as many of our products as possible can be made in the USA.
We don’t want to hide it. In fact, we’re glad that China has provided us the opportunity to help support and employ so many Americans as our business continues to grow.
We Want To Hear From You
So that’s my opinion on the issue. But we don’t want this to be a one way conversation. We have grown and improved so much over the years based on the feedback from our customers.
If you have an opinion on the subject we would love to hear it! I encourage you to please leave a comment below so we can make this an open discussion.
Michael “Medium Rare” O’Donnell
Cave Tools - Owner
Friday the 20th marks official start of spring. While many of the country is still waking up and opening the curtains to find the “white sea” outside, some of the more fortunately located folks of across the nation are enjoying another beautiful day on the horizon of spring.
For all the unfortunate souls stuck beneath the snow, we have come to support you in your time of need. We’ve put together our top cold-weather grill-out tips so that you can continue to enjoy the sweet taste of grilled food, come rain, wind or shine.
Whether you’re using gas or charcoal to grill or even to smoke, it’s vital to maintain a consistent temperature at all times. A fluctuating internal and external temperature drastically alters the way in which your food cooks. For this reason it’s important to keep regularly check the internal temperature of your grill.
On a “nice” day, your grill could be sat in the sun with a temperature of around 110 degrees without even having any fire combusting in the chamber. If this is the case, to reach optimal cooking temperature you would only have to increase the heat by around 190 to reach a smoker’s optimal temperature of about 290 degrees.
On the other hand, if the temperature is cold, you’re really going to have to ramp up the heat in order to get to an optimal temperature. If you’re using a gas grill, it’s fairly simple and usually turning up the heat via the appropriate dials is enough. However, if you’re using charcoal you’re going to have to allow a little more time and briquettes.
It goes without saying, but always keep the grill lid down! we’re all partial to a blonde moment every now and then…
When grilling in wind, always keep your grill at a 90 degree angle in order to reduce the wind making contact with the hot exterior and cooling it down from outside.
Those with smokers are bound to have the hardest time because of the need of internal air circulation. Too much wind coming in can turn up the heat a little too far and smoke the foods too fast. In contrast, blocking the air completely will only put out the smoke as the constant oxygen flow in convection is essential. Always keep one eye on the direction of the wind and have the wind flow into the vents that you would usually use. Being a little hotter on the inside may not be a problem in colder weather as the external temperature will bring the temperature down.
The ideal place to set up the grill (if possible) is obviously somewhere that is protected from the wind. If you do end up moving the grill or smoker somewhere new to grill, be sure that the area isn’t too enclosed as charcoal produces carbon monoxide while being burnt.
Rain creates a whole new problem altogether for grill’ers. Not only does rain usually bring along at least a little wind and in some cases for our colder friends- snow; but in addition to these elements, the rain evaporating on the heat of the grill or smoker’s casing will slowly draw out heat.
The biggest concern of yours should be keeping the food dry. Wrap up to keep yourself nice and dry and remember to keep the lid closed. When transporting food into the house, grab an umbrella to hold over the food. Have a hot plate warming in the oven to use to transport foods so that the outside temperature doesn’t bring the temperature of your cooked foods down too much.
Never let the cold weather stop you from doing anything you love. From grilling to fishing to shopping; getting outside and sticking it to the cold weather should always be a priority. It’s important not to let the weather dictate our lives too much. But obviously if your house is snowed in like many people are right now, then you’re allowed a little slack!
March 2nd 1836, 59 people sign the Declaration and Texas is no longer a part of Mexico, but its own Republic. The US Congress then admitted Texas as a constituent state of the Union on December 29, 1845, making Texas the 28th state at the time.
Now, there are 52 states but the day remains special to all those involved in the Texan way of life. Today is recognized as an official holiday alongside Sam Houston Day- another southern hero who led the Texans into the battle of San Jacinto, and emerged victorious.
In many schools across Texas, children will reenact famous battles and sing the traditional music of the state. There will also be festivals; where local beers, music of all sorts and chili cook-offs will be plentiful and in very good spirit.
Not all will be lucky to escape the office today though. Despite being recognized as an official holiday, many employers won’t have to grant their employees a day off work: much to the dismay of many.
However, the night is sure to recuperate any faded spirits with festivities and shows set to go on until late at night, even the grumpiest of Texans will be able to enjoy the day basking in their states glory of old, and new.
So even if you aren’t from Texas, be sure to raise your glass to our friends down South as they celebrate their independence from Mexico for the 179th time.
As BBQ enthusiasts however, we feel it’s necessary to briefly inform you just in case you are looking to make a Texas bbq sauce, just what you’re looking to get into that sauce. Best used in a low and slow crock pot, vinegar, American chili powder or ancho powder, lots of black pepper, cumin, hot sauce, fresh onion, and only a touch of ketchup provide the best of Texan Barbecue flavors.